Healthier pizza begins with crust made from whole-wheat flour and homemade or store-bought sauce that is low in sodium and sugar and with few additives, registered dietitian Toby Amidor writes. Choose reduced-fat cheese and load up on vegetables, fruits and herbs for toppings, Amidor writes.
There are easy substitutions for flour, fats and sugars to make holiday cookie recipes healthier, registered dietitian Jessica Short writes. Whole-wheat flour and pureed black beans can be used instead of white flour; coconut palm sugar, unsweetened applesauce and stevia are good sugar swaps; and avocado puree and mashed bananas can be used as fats, Short writes.
Iowa's Davenport Community School District saves money by having its own bakery, which has adjusted to new nutrition standards by changing from white flour to whole-grain flour. Whole-wheat rolls made without preservatives are the main staple, and the bakery makes cookies and other desserts only for catered events, not for school cafeterias.
Canadian researchers looked at 32 8- to 18-year-olds with high cholesterol levels and found that those who had a daily intake of flaxseed were no more likely to get their low-density lipoprotein or total cholesterol levels down than the whole-wheat flour group. However, the high-density lipoprotein cholesterol of the flaxseed group dropped by about 7 milligrams per deciliter, on average. The findings were published in the journal JAMA Pediatrics.